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RANDRUSH
Braised mussels with herbs and wheat beer
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Ingredients
Directions
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Chop the dill coarse. Cut the spring onions into pieces of 1 cm. Cut the forest pens into thin slices. Cut the butter into lumps. Boil the egg almost hard in 6-8 minutes. Rinse the mussels in a colander under running water and let it drain. Remove broken mussels and specimens that do not close automatically after a large tap on the work surface.
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Put the mussels in the pan and divide parsley, dill, spring onion, carrot and butter in between. Pour a good dash of beer. Heat the mussels covered for 6-8 minutes on high heat until all mussels are open. Shake the pan back and forth occasionally.
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Cut the buttocks of the sprigs of lettuce and detach the leaves. Peel the egg and finely crush in a salad bowl and stir it with mustard, lemon juice, 1-2 tablespoons of water and a little salt and pepper to make a dressing. Put the lettuce through. Serve the lettuce with the mussels.
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Nutrition
285Calories
Fat17% DV11g
Protein58% DV29g
Carbs5% DV15g
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